A 5A.M. Snack and Taste Test, Coconut Friands, at the local athletic club.

It’s probably true that you either like coconut, yum-yum, or dislike it intensely, yuck. If you’re in the black camp, just close this Post and take a peek next week.

Egg Whites, Coconut, Sugar, Flour, Vanilla, Salt and Melted Butter – Whisk Together.

I added the blackberries before baking the mini-cakes.

 

 

Coconut friands are light, moist teacakes, very close cousins to the financier, a small, rectangular French almond pastry. The financier, baked in a shaped mold, is somewhat more complicated to make. Friands, very popular in Australia and New Zealand now, are simpler to make and usually have additional flavorings. Chocolate. Fruit. Nuts. For this week’s FFWD recipe choice, we are making Coconut Friands.

Although the blackberry was rather large for the dainty mini-cake, it tasted delicious as a breakfast treat.

With the added cupcake liners, the friands unmold from the pan easily.

 

 

The ingredients all go together quite easily. The batter turns out thick and shiny. The most difficult part is spooning it into mini-muffin tins. I suggest using paper cupcake liners. Because I wanted to share these with my early morning exercise class, I plopped a big, fat blackberry on the batter before baking. A mini-breakfast. Enjoyed by All. Simple.

Adriana, enjoying a mini-cake before our 5:30 A.M. Spinning Class.

Dominick, our spinning instructor, to taste or not to taste. “It’s Early.”

 

If you wish to see how other FFWD bakers fared this week, go to  http://www.frenchfridayswithdorie.com/

 

A Thumbs Up for the Coconut Friands.

With thanks to the athletes at the Anthem Country Club Athletic Club, Henderson, Nevada. To be asked to taste test a tea cake as well as have a camera flash go off in your face at 5A.M. in the morning qualifies as being not only sports-minded but a good sport.